- 4 eggs
- 1/2 cup greek yogurt
- 1 tsp vanilla
- 3 cups almond flour
- 2/3 cup Swerve sweetener
- 1 tbsp baking powder
- 1 cup blueberries
1Preheat the oven to 375F. Line a 12-cup muffin tin with paper baking cups.
2Whisk the eggs in the bowl, then add yogurt, vanilla and Swerve and mix until combined. Add almond flour and baking powder and mix until combined. Add the blueberries and carefully stir them in.
3Divide the batter between 12 muffin cups.
4Put the muffin tin in the oven and bake for 25 minutes, or until the muffins are golden-brown and firm to touch.